Pies are a symbol of Russian cuisine. At the beginning of the twentieth century, every young housewife, before leaving her parents' home, had to learn how to "make dough" and bake pies - this was considered a kind of test for maturity and readiness for independent life. Baking was prepared for the birthday and commemoration, for the wedding and christening, it was celebrated by the holidays dedicated to the harvest, the end of winter. Pies were used to judge the housekeeping of the hostess, her ability to housekeeping, and wealth in the house. The man who had the most skilled wife was entrusted with doing business and being the eldest in the community.
The modern benefits of civilization have freed many women from the need to put dough for bread, pies, pies, pies, and other types of traditional Russian pastries every morning, without which Slavs holidays and everyday life were unthinkable, when every housewife could demonstrate her skills. In the nearest pastry shop or bakery you can buy everything that your soul desires. But purchased products, with baked pies with their own hands, can never be compared. There will always be a huge difference between mass production of muffin and the almost ritual preparation of homemade cake.
Open jam pie - basic technological principles
Making an open pie is pretty easy. Roll out the dough sheet of the required shape and size so that the edges of the dough lie on the side, and the shape of the baked cake resembles a plate in which you can then put the filling. The technology for making open sweet cakes contributed to the appearance of cakes. Therefore, you can bake an open cake by sending the dough with the filling (jam) into the oven, but you can use the technology used for baking cakes: first bake the dough, and then decorate the surface of the cake mix with jam.
The main secret of a delicious pie is to choose the type of dough and its preparation, since the second component of the pie is jam, and it does not require special preparation. But the consistency of jam is still worth paying attention to. Jam that is too thick during baking quickly caramelizes, acquires a dry consistency, which will negatively affect the taste of the finished baking. Liquid filling is difficult to form a pie.
A golden mean is needed. For an open pie, you need to choose a filling of medium consistency, so that the jam does not have time to lose all the moisture while the dough is baking. If the jam has a too thick consistency, it must be boiled, adding a little water or juice. If the dough is baked separately, and after applying a layer of jam on the surface of the cake, then the consistency of the jam should be thick. In order to get a thicker jam, it is also boiled, but pectin is added with water.
Having chosen any type of dough for an open pie, from the options below, make your own recipe. Of course, not all types of dough are presented here, but we'll talk about them next time. But these recipes were compiled by a professional technologist and are particularly accurate, with a detailed description of the dough preparation process, indicating the output, temperature for baking, and possible options for making additives.
1. Shortcrust pastry for an open jam cake
Products:
Salt 5 g
Wheat flour 500 g
Butter 300 g
Egg 1 pc.
Water 150 ml
Sugar 50 g
Dough weight: 1.0 kg
Cooking Technology:
Sift the wheat flour. Pour into a bowl with a slide, along with salt and powder, mix, make a deepening. Beat the egg. Enter the softened butter in portions. Knead the dough. To form a cake, you need to take the necessary amount of dough, keeping the rest in the refrigerator. Shortcrust pastry should remain cool so that it is convenient to work with, rolling it on a work surface.
For the preparation of shortcrust pastry, part of the water can be replaced with low-fat sour cream. When increasing the number of eggs, do not forget to proportionally reduce the amount of liquid ingredients. You can also use flavorings, baking powder (with the addition of sour cream). Cocoa powder, ground nuts are added to the flour, reducing its amount.
Baking time for shortbread cake weighing 250-300 g - 25-35 minutes at a temperature of 210 ° C.
2. Dough for brioches and pies
Products:
Dry yeast 12 g
Flour (premium) 0.5 kg
Warm milk 100 g
Oil 250 g
Eggs 6 pcs.
Salt 10 g
Sugar 25 g
Yield: 1000g
Operating procedure:
Sift 200 g of wheat flour onto a board. After deepening, enter the warm milk with yeast dissolved in it, knead the dough. Cover the cooked dough with a bowl, and wait for the increase in volume by 2 times. Sift the rest of the flour, add the eggs, and then the softened butter. Roll the first part of the dough into a layer and put the second part on it. Roll the dough and roll to a homogeneous consistency.
Transfer the finished dough into a bowl, cover and leave it to warm for 12 hours. Punch if necessary. To this recipe, if desired, you can add raisins, vanilla or other flavors. After proofing, the dough is cut into semi-finished products. Dividing it into pieces of 250 - 300 g, roll the layer to the size of the baking dish. Forms must first be greased.
In the center of each layer, put a bag filled with salt or peas, stepping back from the edge of 1.5 cm. When the edges of the dough begin to rise, a side is formed through which the filling from the jam will not leak. Bake the cake mix at 180-220 ° C for 15-20 minutes until the dough in the oven is browned.
Then remove the mold and brush the surface with syrup or beaten egg, remove the bag, and put jam or other sweet filling in the middle of the circle. If desired, the cake can be decorated with figures from the dough, apply a pattern on top of the filling from the tulip dough (see recipe below). Put the pie in the oven again and bake another 10-15 minutes. Place the mold on a damp napkin so that the pie can be easily removed from the mold and transferred to a dish.
3. Puff pastry for open jam pies
Name of products for the test:
Chilled Butter 500 g
Flour 500 g
Water 200 ml (+/- 50 ml)
Salt 4 g
Yield: 1 kg
Operating procedure:
Sift flour onto a cutting board or work table. Make a depression, pour water into it. Salt. Knead the dough and cover with a damp towel; leave for 20 minutes to swell gluten. Lubricate the work surface with oil and start rolling out the dough in a square with a side of 20-25 cm, as thin as possible. Also make sure that the rolled formation is uniform in thickness. Put small pieces of butter in the center of the dough (you need to cut it in advance, before cooling). Fold the dough with an envelope and cover with butter.
Roll the square again and put another piece of butter. Repeat the operation at least 8-10 times, periodically cooling the dough. An ideal puff pastry is obtained by rolling it at least 20 times. All products for puff pastry must be chilled.
Sometimes in puff pastry recipes there are, as a supplement, baking powder: soda and vinegar (citric acid), ammonium powder or baking powder. In this case, the water can be replaced with liquid sour cream, but it should be borne in mind that when adding baking powder, the prepared puff semi-finished product will have a more dense, stretching texture that resembles rubber. Lubricate with jam better than finished, baked dough.
The baking time of products from 100 g to 300 g is 20 minutes at 220-240 ° C.
4. Choux pastry for open jam pies
Product Name:
Sugar 15 g
Flour 250 g
Oil (margarine) 200 g
Water (or milk) 500 ml
Salt 7-8 g
Eggs 8 pcs.
Yield: 1.0 kg
Cooking Technology:
Boil water (or milk), dissolve salt and sugar, add fat. Stir until dissolved, then sift the flour in small portions into a hot liquid, thoroughly mixing it with a whisk. Make sure that no lumps form. Boil the dough with continuous stirring for five minutes.
If you do not have sufficient skills in making custard dough, cook in a water bath so that it does not burn. After cool it to 40 ° C and beat the eggs, one at a time, also intensively mixing them until a homogeneous dough is obtained.
Choux pastry is most often prepared in order to fill it with filling, and therefore, it is unlikely that this method of making a pie can be called open. But you can make a cake with a closed and open filling. To do this, prepare a creamy or curd cream inside, and on top decorate the product with a jam that suits your taste, instead of sugar or chocolate glaze.
There is a second option for using custard dough for baking an open pie. Fill the bottom of the mold with foil, put the jam on it and pour dough on top. Get a flip flop.
The baking time of choux pastry at a temperature of 180-200 ° C is 25 minutes.
5. Tulip dough for decorating open jam pies
Products for the test:
Flour 180 g
Butter 100 g
Egg whites 5 pcs.
Icing sugar 150 g
Yield: 500g
Cooking:
Surely many will be interested to know how to decorate pies. To do this, a special dough is prepared, which is first cooled, and then it is applied from a pastry bag to the surface of the pie, or stencils are filled, the figures are baked and, giving them the desired shape, volume, while the figures are hot, spread on the pies. Such products have a very appetizing appearance, and, perhaps, someone would like to make a holiday cake using tulip dough.
Beat the chilled proteins in the foam, adding powdered sugar. Enter the flour gradually, stirring the dough with a spatula. Add softened butter, mix and refrigerate for half an hour. Fill a pastry bag and squeeze a pattern from it onto an almost finished cake.
Bake for 5-7 minutes at 180 ° C until golden brown. To make figures with ready-made dough, fill the stencil, soak it in the refrigerator and bake immediately. If you need to give the figures a three-dimensional shape, then bend them immediately, in hot form, taking out of the oven. Finished products, after cooling, become very fragile and will break, so it is important to work with them very quickly.
6. Fillo dough for open jam pies
Products:
Refined oil 80 g
Flour 600 g
Water 300 ml
Salt 5 g
Butter 120 g
Yield: 1 kg
Cooking Technology:
This is the thinnest dough, not at all sweet. It is also called exhaust. Sift flour and combine with salt. Combine water with vegetable oil and add to flour. Knead the dough. Cover it with a damp cloth for a few minutes so that the gluten swells and the dough acquires plasticity.
Melt butter to grease rolled formations. After proofing, divide the dough into small balls. When working with one part of the dough, keep the rest under a damp cloth so that the dough does not dry out. Pull the ball to form a round cake.
Next, start rolling it on the desktop, lubricating the surface with oil (adding flour is undesirable). Roll from the center to the edge of the formation. Ideally, if the dough sheet is rolled up to transparency, but at the same time, maintain integrity. Lubricate it with melted butter and begin rolling out the next ball of dough.
Stack the layers on top of each other. To prepare an open pie from the dough, you can put cottage cheese between the layers of dough and grease the top layer with jam.
Decorate the surface of the cake with bows or braided pigtails made from the same dough.
Bake at 200-220 ° C for 30-35 minutes.
Open jam pie - useful tips and tricks
The ratio of the dough base and the filling of the pie, of course, can be chosen to taste, but the main thing is not to overdo it with the filling. The normal proportion for the cake: 60% - the basis of the dough; 40% - fillings, including all its components, if the filling is complex.
When forming a pie, the jam should have the same temperature as the dough. Too cold filling can precipitate the dough, slow down its rise during baking.
